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Savanah Orlando
Stuffed zucchini with tuna
Rice with zucchini stuffed with tuna, onion and pesto.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the zucchini lengthways and remove the core with seeds with a spoon. Drain the oil from the tuna and catch it.
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Clean the tuna with a fork. Chop the onion. Mix with the pesto, onion, the breadcrumbs and egg.
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Fill the courgettes with the tuna mixture, press firmly. Brush the top of the courgettes with a brush with the tuna oil.
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Grease a baking tray, place the zucchini on it. Cover the courgettes with aluminum foil and slide the plate in the middle of the oven.
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Fry the courgettes for about 25 minutes until done, after 15 minutes remove the aluminum foil.
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In the meantime, prepare the risotto according to the instructions on the packaging.
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Heat the garden peas according to the instructions on the packaging, drain and scoop through the risotto. Season with salt and pepper.
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Serve the stuffed courgettes with the risotto.
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Nutrition
585Calories
Sodium3% DV75mg
Fat22% DV14g
Protein70% DV35g
Carbs27% DV80g
Fiber8% DV2g
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